Time: 3 hours.
Complexity: easily
Servings: 8

Tender lamb is a dish worthy of any festive dinner. This recipe calls for a boneless, butterfly-cut leg of lamb. This cut has a richer flavor and aroma, which is beautifully enhanced by a blend of olives, fresh herbs, and spices. All the ingredients for the rub are blended to combine their flavors and aromas, then applied to the lamb. The meat is marinated for several hours and then grilled in the oven. Medium or rare lamb is sufficient for enjoying its full flavor.

Ingredients:

• 1 leg of lamb, 2.2-3 kg, butterflyed, trim excess surface fat (or ask the butcher to butcher it)
• 3 cloves of garlic
• 2 tsp paprika
• 2 tsp coriander seeds, crushed
• 0.5 tsp crushed cumin seeds
• 0.5 cups of a mixture of green and black pitted olives
• 0.5 cup fresh parsley
• 1/4 cup fresh cilantro
• Juice of 1 lemon
• 85 g softened butter

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

lamb, lemon juice, coriander, cumin, parsley, cilantro, olive, paprika

We recommend

Preparation:

Step 1
• In a food processor, pulse the garlic, paprika, coriander, cumin, 1 tablespoon salt, and 1/2 teaspoon black pepper until it forms a paste. Add the olives, parsley, cilantro, and lemon juice; pulse to combine. Add the butter and pulse again to combine.
Step 2
• Cut the lamb along the seam into 2 equal pieces. Rub the herb olive mixture evenly over the entire surface of the lamb, cover, and refrigerate for 2-6 hours.
Step 3
• Bring the lamb to room temperature about 30 minutes before cooking. Preheat the oven to broil mode and line a baking sheet with foil. Place the lamb, smooth side down, on the baking sheet. Grill until the top is browned, about 15 minutes.
Step 4
• Remove the baking sheet from the oven; carefully turn the lamb over with tongs. Return to the oven; roast until a thermometer inserted into the thickest part of the lamb registers 125°F to 135°F (52°C to 54°C), about 10 minutes more.
Step 5
• Transfer the lamb to a cutting board, cover with foil, and let rest for 10 minutes. Slice across the grain and place on a platter.

Votes: 1